Mushroom truffle steak 

A tasty second course, where the soft cut of meat is flavored by truffle and mushroom sauce. Today I will explain how to prepare a perfect black truffle steak. For this occasion I will use the beef loin: a soft and juicy cut of meat, perfect for the purpose! Here are some useful tips to avoid mistakes. The beef loin is a fine cut of meat that is obtained from a part of the loin towards the head. With it I prepare excellent steaks, perfect for our cut truffle. 

When you buy meat, be careful, because if it is fresh and of excellent quality it must have these characteristics: The lean part must be a beautiful bright red color. The fat must be very clear. The flesh must be toned and elastic to the touch. Its scent must be extremely delicate. If the meat you buy meets all these requirements, you will see that your truffle cut will be juicy and tasty just as it should be. Beef fillet with mushrooms and truffle is a dish with a delicate scent, which is prepared in a short time and will please all guests.

It is very important to get the fillet cooked right, a cut particularly appreciated by meat lovers: sear it well on both sides, remembering however that the inside must be rather pink. For an extra touch you can add a few drops of balsamic vinegar to the emulsion of olive oil, salt and pepper. 

But now let's come to the other great protagonist of this recipe!

Black truffle: how to choose it and how to clean it!

In addition to meat, the protagonist of truffle steak is obviously the truffle, which must be purchased fresh, possibly from a trusted retailer to avoid unpleasant surprises. When you buy it, follow these little tips: For the same size, choose the heaviest truffles: they contain more water, so it means that they have been harvested recently (over time they tend to dry up and lose some weight). Opt  for truffles with a good texture to the touch but that maintain a certain elasticity. Remember that fresh truffles have a very intense gaseous smell, but it should not tend to ammonia. Once you have purchased your truffle, gently remove all the residues of earth with a toothbrush, passing it under a very light thread of running water (never soak it) and then remember to dry it carefully with absorbent paper. When everything is ready, you can finally try your hand at your recipe of cut with black truffle.

Ingredients for 4 people

600 gr beef loin

300 gr porcini mushrooms

120 gr black truffle

EVO oil to taste 

salt to taste

Rosemary to taste

garlic to taste

Celery to taste

Anchovy paste to taste

Procedure

TRUFFLE SAUCE

Wash the truffle by removing all the earth and blend it. Heat oil, garlic, celery and anchovy paste on a saucepan. Once the garlic is golden, remove it and strain everything. Meanwhile, cook the finely chopped porcini mushrooms in a pan with a little EVO oil for about 10 minutes.

Add the porcini mushrooms to the sauce, let it cool and scratch the black truffle on top. Season with salt and pepper.

SLICED BEEF

Sauté the meat in a pan over very high heat with oil and rosemary.

Meanwhile, heat the oven to 160 degrees and cook for about 10 minutes (if you want a blood cooking). At the end of cooking, wrap the meat in aluminum foil and let it rest at a temperature of 60 ° for at least 10 minutes. Grate over the truffle slices and season with the sauce.

Recommendations

To better taste the meat the beef fillet should be bloody. In this case, it takes just a few minutes to cook the meat, about three minutes per side. Do not cut the fillet so as not to ruin its texture. As a side dish you can serve excellent baked potatoes with rosemary and oregano or with tasty asparagus.

TIP

To rest your beef loin inside the aluminum foil is a technique recommended by many chefs, very useful to make you taste the flavor of the meat to the blood, and that will allow your cut to maintain a unique softness. You will also prevent your plate from getting dirty with blood.